Step 1: Supplies

Step 2: Prep The Asparagus

Cut the base off of each asparagus stalk at a 45 degree angle. This part of the stalk is hard and not good to eat. It's usually white or brownish purple.

Once cut, place them in a large ziplock bag. I use the gallon size.

After they're all in the bag, pour some extra virgin olive oil. I don't measure the oil. Pour enough to coat all the asparagus.

Seal the bag and shake/mix until all stalks are coated. Let it sit a bit. Every now and then shake up again.

When I grill, prepping the asparagus is the first thing I do. That way it can absorb the oil and get nicely coated while grilling the rest of the food.

Step 3: Grill The Asparagus

When grilling, asparagus is the last thing you should grill. You want to eat it as soon as you can after removed from the grill. It's best hot. Tonight I grilled my pork chops first. Then I grilled the asparagus and other veggies.

Put the grill on medium heat and use tongs to place the asparagus on the grill. Be careful because the oil is flammable.

Make sure to place the asparagus at an angle so it doesn't fall through the grate. The object is to get each stalk browned but not burnt.

I close the lid and let them cook for five minutes. After five or so minutes, move the asparagus around so it cooks evenly. It easily rolls around so there is no need to actually flip it.

At this point I usually let it go for another few minutes. If you use higher heat then make sure to watch and tend the asparagus to prevent burning. When it's browned/seared to your preference remove from the grill.